Winter Salad with Warm
Mushrooms

The contrast of cool greens and
warm mushrooms makes this spinach salad a great
addition to any meal. The hearty crimini
mushrooms add soft flavor and texture, a perfect
contrast to the tougher chicory and escarole.
This balance is the perfect introduction to
these lesser-known members of the lettuce
family.

(As always, for the
healthiest version of this recipe use organic
content as much as possible)

Instructions:

1. In a small bowl, whisk the lemon juice,
vinegar, salt and black pepper. Whisk in the
oil. Set the dressing aside.

2. In a mixing bowl, combine the spinach and
chicory or escarole, and set aside.

3. Meanwhile, heat a dry, medium-skillet over
medium-high heat until a drop of water dances on
its surface. Add the mushrooms and cook,
stirring occasionally, until they look moist,
about 4 minutes. Mix in the garlic and thyme and
cook, stirring, until the mushrooms are chewy
but not soft, 1-2 minutes. Mix in the shallot
and set the pan aside.

4. Pour the dressing over the greens and toss to
coat them. Divide the greens among 4 salad
plates. Spoon one-fourth of the warm mushrooms
over each salad. Serve immediately.